Come and Learn of The Javanese Legacy in Singapore

Singapore, 03 Ramadan 1437/0 June 2016 (MINA) – Do you know how to make tempeh? Do you want to learn how to make this Javanese delicacy made by deep frying fermented soy bean?

Do come to the exhibition jointly presented by the Malay Heritage Centre (MHC) and the Javanese Association of Singapore (JAS), that traces the social and cultural history of Singapore’s Javanese community.

The three month-exhibition from May 29 to Aug 18, provides visitors the opportunity to experience the Javanese culture including through workshops and seminars right from making tempeh to learning basic Javanese., bernama was quoted by Mi’raj Islamic New Agency (MINA) as reporting.

Tempeh or tempe for Javanese is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form.

It originated in today’s Indonesia, and is especially popular on the island of Java, where it is a staple source of protein. Like tofu, tempeh is made from soybeans, but it is a whole soybean product with different nutritional characteristics and textural qualities.

Tempeh’s fermentation process and its retention of the whole bean give it a higher content of protein, dietary fiber, and vitamins. It has a firm texture and an earthy flavor which becomes more pronounced as it ages. Because of its nutritional value, tempeh is used worldwide in vegetarian cuisine, where it is used as a meat analogue.

There are also seminars on interesting topics such as batik, jamu (traditional herbal medicine) and Javanese mysticism. (T/R07/R01)

Mi’raj Islamic News Ageny (MINA)